Crock Pot Cream Of Broccoli Cheese Soup Recipe
Description
This Crock Pot Cream of Broccoli Cheese Soup is a delicious, hearty, and flavorful soup that is perfect for lunch or dinner. The combination of broccoli and cheese makes this soup a winner! This soup is also incredibly easy to make, only requiring a few simple ingredients and minimal prep time, making it the perfect meal for busy weeknights. The slow cooker does all the work and makes the soup extra creamy and comforting. Enjoy this soup with a side of crusty bread, or serve it as a starter for a cozy dinner at home!
Prep Time
This soup requires minimal prep time and only a few ingredients. Start by prepping the vegetables. Chop the onion, mince the garlic, and cut the broccoli into florets. You'll also need to shred the cheese, if not using pre-shredded cheese. Once all the ingredients are prepped, you're ready to get cooking!
Cook Time
The total cooking time for this soup is about 3-4 hours, depending on your slow cooker. The soup will need to cook on high for about 2-3 hours, or until the broccoli is tender. After that, you can reduce the heat to low and let the soup simmer for about an hour more, or until the cheese is melted and the soup is thick and creamy. Be sure to stir the soup occasionally, as the cheese will tend to settle at the bottom of the Crock Pot.
Ingredients
- 2 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 3 cups broccoli florets
- 2 cups heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
Instructions
1. Heat the butter in a large skillet over medium heat. Add the onion and garlic and sauté until the onion is softened, about 5 minutes. Transfer the mixture to the slow cooker.
2. Add the chicken broth, broccoli, heavy cream, garlic powder, onion powder, thyme, salt, and pepper to the slow cooker. Stir to combine.
3. Cover and cook on high for 2-3 hours, or until the broccoli is tender. If the soup is too thick, add a bit more chicken broth.
4. Reduce the heat to low, add the cheese, and stir until melted. Cover and cook for an additional hour.
5. Taste and adjust seasoning if necessary. Serve warm with crusty bread.
Equipment
For this recipe, you will need a large skillet and a slow cooker. You will also need a wooden spoon for stirring.
Notes
This soup can also be made in the oven. Preheat your oven to 350°F and cook the soup in a large casserole dish for about 30 minutes, or until the cheese is melted. Be sure to stir the soup occasionally to ensure that the cheese is evenly distributed.
Nutrition: Per Serving
- Calories: 517 kcal
- Fat: 36 g
- Carbohydrates: 22 g
- Protein: 18 g
- Fiber: 4 g
- Cholesterol: 84 mg
- Sodium: 581 mg
Recipe Tips
This recipe is very versatile and can be adjusted to fit your tastes. Add more cheese if you like, or try using a different type of cheese. You can also add cooked chicken or bacon for extra protein. If you prefer a thicker soup, try adding a few tablespoons of flour. Finally, if you like a bit of heat, add a few dashes of hot sauce or a pinch of red pepper flakes.
This soup is best served warm and can be stored in an airtight container in the fridge for up to 5 days. To reheat, simply place the desired amount of soup in a pot and heat over medium heat until warmed through. Enjoy!
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